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Chicken Keema Paratha
- For stuffing: 200 gm Chicken Breast Keema 1/2 very finely chopped onion 1/2 very finely chopped green pepper(optional) 1/4 tsp carrom seeds 1/2 tsp kasuri methi 1/2 tsp red chilli powder 1/4 tsp garam masala 1 tsp red chilli flakes(optional) 2 tbsp finely chopped cilantro Salt to taste Dough: 125 gm whole wheat flour Water to kneed the dough Yogurt Chutney: 150gm of non fat yogurt 1/4 cup Cilantro 1-2 cloves of garlic Pinch of garam masala Pinch of red chilli powder Salt to taste 10 gm of melted butter Wheat flour for dusting
To make yogurt chutney: Grind the ingredients initially without yogurt and then by adding yogurt in small quantity at a time. Do not add water at all. To make Roti: Kneed the dough by adding small amount of water at a time. Dough should be of regular roti/chapati’s consistancy. Not too hard and not too soft either. Rest the dough for at least 15-20 minutes. To make stuffing: Mix all the above listed ingredients in a bowl. If you have any ready-made chapali kabab masala at home, you can add 1 tsp of that too along with other spices. To make a paratha, take 1/3 of the kneeded dough and roll it in a circle of a 6 inch diameter( should not be too thin). Fill this roti with handfull of stuffing and close it from all side. Dust it with whole wheat flour and roll it gently till stuffing is evenly spreaded. Put the paratha on pre-heated skillet on low flame. Apply very little butter (preferably with cooking brush) on both sides by turning. make sure to cook both sides on low flame throughout in order to cook keema preoperly. Serve with yogurt chutney.